TABLE OF CONTENTS

FOODS Properties of food Food elements Uses of food elements Proper combinations of food Proper proportion of food elements Condiments Relation of condiments to intemperance Variety in food Table topics.

THE DIGESTION OF FOODS The digestive organs The digestion of a mouthful of bread Salivary digestion Stomach digestion Intestinal digestion Other uses of the digestive fluids Absorption Liver digestion Time required for digestion Dr. Beaumont's table made from experiments on Alexis St. Martin Hygiene of digestion Hasty eating Drinking freely at meals Eating between meals Simplicity in diet Eating when tired Eating too much How much food is enough Excess of certain food elements Deficiency of certain food elements Food combinations Table topics.

COOKERY Evils of bad cookery The principles of scientific cookery Fuels Making fires Care of fires Methods of cooking Roasting Broiling or grilling Baking The oven thermometer Boiling The boiling point of water How to raise the boiling point of water Action of hot and cold water upon foods Steaming Stewing Frying Evaporation Adding foods to boiling liquids Measuring Comparative table of weights and measures Mixing the material Stirring Beating Kneading Temperature Cooking utensils Porcelain ware Granite ware Galvanized iron ware Tests for lead Adulterated tin Table topics.

THE HOUSEHOLD WORKSHOP Description of a convenient kitchen The kitchen furniture Cupboards A convenient kitchen table The kitchen sink Drainpipes Stoves and ranges Oil and gas stoves The "Aladdin Cooker" Kitchen utensils The tin closet The dish closet The pantry The storeroom The refrigerator The water supply Test for pure water Filters Cellars Kitchen conveniences The steam cooker The vegetable press-The lemon drill The handy waiter The wall cabinet The percolater holder Kneading table Dish-towel rack Kitchen brushes Vegetable brush Table topics.

THE GRAINS, OR CEREALS, AND THEIR PREPARATION General properties of grains Cooking of grains The double boiler Table showing amount of liquid, and time required for cooking different grains Grains for breakfast-Grains an economical food Wheat Description of a grain of wheat Preparation and cooking _Recipes_: Pearl wheat Cracked wheat Rolled wheat Boiled wheat Wheat with raisins Wheat with fresh fruit Molded wheat Finer mill products of wheat _Recipes_: Farina Farina with fig sauce Farina with fresh fruit Molded farina Graham grits Graham mush Graham mush No. 2 Graham mush No. 3 Graham mush with dates Plum porridge Graham apple mush Granola mush Granola fruit mush Granola peach mush Bran jelly The oat, description of Oatmeal Brose Budrum Flummery Preparation and cooking of oats _Recipes_: Oatmeal mush Oatmeal fruit mush Oatmeal blancmange Oatmeal Blancmange No. 2 Jellied oatmeal Mixed mush Rolled oats Oatmeal with apple Oatmeal porridge Barley, description of Gofio Scotch milled or pot barley Pearl barley Suggestions for cooking barley _Recipes_: Baked barley Pearl barley with raisins Pearl barley with lemon sauce Rice, description of Rice paddy Preparation and cooking of rice _Recipes_: Steamed rice Boiled rice Rice with fig sauce Orange rice Rice with raisins Rice with peaches Browned rice Rye, description of Rye meal Rye flour _Recipes_: Rolled rye Rye mush Maize, or Indian corn, description of Suggestions for cooking corn _Recipes_: Corn meal mush Corn meal mush with fruit Corn meal cubes Browned mush Samp Cerealine flakes Hulled corn Coarse hominy Fine hominy or grits Popped corn Macaroni, description of Semolina Spaghetti Vermicelli To select macaroni To prepare and cook macaroni _Recipes_: Homemade macaroni Boiled macaroni Macaroni with cream sauce Macaroni with tomato sauce Macaroni baked with granola Eggs and macaroni Table topics.

BREADSTUFFS AND BREAD-MAKING The origin of bread Chestnut bread Peanut bread Breadstuffs Qualities necessary for good bread Superiority of bread over meat Graham flour Wheat meal Whole-wheat or entire wheat flour How to select flour To keep flour Deleterious adulterations of flour Tests for adulterated flour Chemistry of bread-making Bread made light by fermentation The process of fermentation Fermentative agents Yeast Homemade yeasts How to keep yeast Bitter yeast Tests for yeast Starting the bread Proportion of materials needed Utensils When to set the sponge Temperature for bread-making How to set the sponge Lightness of the bread Kneading the dough How to manipulate the dough in kneading How many times shall bread be kneaded Dryness of the surface Size of loaves Proper temperature of the oven How to test the heat of an oven Care of bread after baking Best method of keeping bread Test of good fermented bread Whole-wheat and Graham breads Toast Steamed bread Liquid yeast _Recipes_: Raw potato yeast Raw potato yeast No. 2 Hop yeast Boiled potato yeast Boiled potato yeast No. 2 Fermented breads _Recipes_: Milk bread with white flour Vienna bread Water bread Fruit roll Fruit loaf Potato bread Pulled bread Whole-wheat bread Whole-wheat bread No. 2 Miss B's one-rising bread Potato bread with whole-wheat flour Rye bread Graham bread Graham bread No. 2 Graham bread No. 3 Raised biscuit Rolls Imperial rolls French rolls Crescents Parker House rolls Braids Brown bread Date bread Fruit loaf with Graham and whole-wheat flour Raised corn bread Corn cake Oatmeal bread Milk yeast bread Graham salt rising bread Unfermented breads Passover cakes Tortillas Evils of chemical bread raising Rochelle salts in baking powders General directions Gem irons Perforated sheet-iron pan for rolls Unfermented batter breads Unfermented dough breads _Recipes_: Whole-wheat puffs Whole-wheat puffs No. 2 Whole-wheat puffs No. 3 Graham puffs Graham puffs No. 2 Currant puffs Graham gems Crusts Rye puf

FRUITS: Chemical constituents of Value as nutrients Structure of fruits The jelly-producing principle Digestibility of fruits Unripe fruits Table of fruit analysis Ripe fruit and digestive disorders Over-ripe and decayed fruits Dangerous bacteria on unwashed fruit Free use of fruit lessens desire for alcoholic stimulants Beneficial use of fruits in disease Apples The pear The quince The peach The plum The prune The apricot The cherry The olive; its cultivation and preservation The date, description and uses of The orange The lemon The sweet lemon or bergamot The citron The lime The grape-fruit The pomegranate, its antiquity The grape Zante currants The gooseberry The currant The whortleberry The blueberry The cranberry The strawberry The raspberry The blackberry The mulberry The melon The fig, its antiquity and cultivation The banana Banana meal The pineapple Fresh fruit for the table Selection of fruit for the table Directions for serving fruits Apples Bananas Cherries Currants Goosberries Grapes Melons Oranges Peaches and pears Peaches and cream Pineapples Plums Pressed Figs Raspberries, Blackberries, Dewberries, Blueberries and Whortlberries Frosted fruit Keeping fresh fruit Directions for packing, handling, and keeping fruits _Recipes_: To keep grapes To keep lemons and oranges To keep cranberries Cooked fruit General suggestions for cooking fruit _Recipes_: Baked apples Citron apples Lemon apples Baked pears Baked quince Pippins and quince Baked apple sauce Baked apple sauce No. 2 Apples stewed whole Steamed apples Compote of apples Apple compote No. 2 Stewed pears Stewed apple sauce Boiled apples with syrup Stewed apples Stewed crab apples Sweet apple sauce with condensed apple juice Apples with raisins Apples with apricots Peaches, pears, cherries, berries, and other small fruits Baked apples Baked pears Baked peaches Cranberries Cranberries with raisins Cranberries with sweet apples Oranges and apples Stewed raisins Dried apples Dried apples with other dried

THE LEGUMES Composition and nutritive value Legumes as a substitute for animal food Legumin, or vegetable casein Chinese cheese Legumes the "pulse" of Scripture Diet of the pyramid builders Digestibility of legumes A fourteenth century recipe The green legumes Suggestions for cooking Slow cooking preferable Soaking the dry seeds Effects of hard water upon the legumes Temperature of water for cooking Amount of water required Addition of salt to legumes Peas, description of Buying votes with peas A commemorative dinner Peas bainocks Peas sausages Peas pudding Time required for cooking _Recipes:_ Stewed split peas Peas puree Mashed peas Peas cakes Dried green peas Beans, description of Mention of beans in Scripture Beans in mythology Time required for digestion Method of cooking Experiment of an English cook Parboiling beans Time required to cook _Recipes:_ Baked beans Boiled beans Beans boiled in a bag Scalloped beans Stewed beans Mashed beans Stewed Lima beans Succotash Pulp succotash Lentils, description of Use of lentils by the ancients Lentil meal Preparation for cooking _Recipes:_ Lentil puree Lentils mashed with beans Lentil gravy with rice Table topics.

VEGETABLES Composition and nutritive value of vegetables Exclusive diet of vegetables not desirable To select vegetables Poison in potato sprouts Stale vegetables a cause of illness Keeping vegetables To freshen withered vegetables Storing winter vegetables Preparation and cooking To clean vegetables for cooking Methods of cooking Time required for cooking various vegetables Irish potato, description of The chemistry of cooking Digestibility of the potato New potatoes Preparation and cooking _Recipes_: Potatoes boiled in "jackets" Boiled potatoes without skins Steamed potatoes Roasted potatoes Baked potatoes Stuffed potatoes Stuffed potatoes No. 2 Mashed potatoes New potatoes Cracked potatoes Creamed potatoes Scalloped potatoes Stewed potatoes Potatoes stewed with celery Potato snow balls Potato cakes Potato cakes with egg Potato puffs Browned potatoes Ornamental potatoes Broiled potatoes Warmed-over potatoes Vegetable hash The sweet potato, description of Preparation and cooking _Recipes_: Baked sweet potatoes Baked sweet potatoes No 2 Boiled sweet potatoes Steamed sweet potatoes Browned sweet potatoes Mashed sweet potatoes Potato hash Roasted sweet potatoes Turnips, description of Preparation and cooking _Recipes_: Boiled turnips Baked turnips Creamed turnips Chopped turnips Mashed turnips Scalloped turnips Steamed turnips Stewed turnips Turnips in juice Turnips with cream sauce Parsnips, description of Preparation and cooking _Recipes_: Baked parsnips Baked parsnips No. 2 Boiled parsnips Browned parsnips Creamed parsnips Mashed parsnips Parsnips with cream sauce Parsnips with egg sauce Parsnips with potatoes Stewed parsnips Stewed parsnips with celery Carrots, description of Preparation and cooking _Recipes_: Boiled carrots Carrots with egg sauce Stewed carrots Beets, description of Preparation and cooking _Recipes_: Baked beets Baked beets No. 2 Beets and potatoes Beet hash Beet greens Beet salad or chopped beets Beet salad No 2 Boiled beets Stewed beets Cabbage

SOUPS Value of soup as an article of diet Superiority of soups made from grain and legumes Economical value of such soups Digestibility of soups Cooking of material for soups Use of a colander in preparing soups Quantity of salt required Flavoring soups Seasoning of soup Chinese soup strainer Whole grains, macaroni, shredded vegetables, etc., for soups Milk in the preparation of soups Consistency of soups Preparation of soups from left-over fragments Croutons _Recipes_: Asparagus soup Baked bean soup Bean and corn soup Bean and hominy soup Bean and potato soup Bean and tomato soup Black bean soup Black bean soup No. 2 Bran stock Brown soup Canned green pea soup Canned corn soup Carrot soup Celery soup Chestnut soup Combination soup Combination soup No. 2 Another Another Cream pea soup Cream barley soup Green corn soup Green pea soup Green bean soup Kornlet soup Kornlet and tomato soup Lentil soup Lentil and parsnip soup Lima bean soup Macaroni soup Oatmeal soup Parsnip soup Parsnip soup No. 2 Pea and tomato soup Plain rice soup Potato and rice soup Potato soup Potato and vermicelli soup Sago and potato soup Scotch broth Split pea soup Sweet potato soup Swiss potato soup Swiss lentil soup Tomato and macaroni soup Tomato cream soup Tomato and okra soup Tomato soup with vermicelli Vegetable oyster soup Vegetable soup Vegetable soup No. 2 Vegetable soup No. 3 Vegetable soup No. 4 Velvet Soup Vermicelli soup No. 2 White celery soup Table topics.

BREAKFAST DISHES Importance of a good breakfast Requirements for a good breakfast Pernicious custom of using fried and indigestible foods for breakfast Use of salted foods an auxiliary to the drink habit The ideal breakfast Use of fruit for breakfast Grains for breakfast An appetizing dish Preparation of zwieback Preparation of toast _Recipes_: Apple toast Apricot toast Asparagus toast Banana toast Berry toast Berry toast No. 2 Celery toast Cream toast Cream toast with poached egg Cherry toast Gravy toast Dry toast with hot cream Grape toast Lentil toast Prune toast Peach toast Snowflake toast Tomato toast Vegetable oyster toast _Miscellaneous breakfast dishes:_ Brewis Blackberry mush Dry granola Frumenty Macaroni with raisins Macaroni with kornlet Peach mush Rice with lemon Table topics.

Appropriate and healthful desserts Objections to the use of desserts The simplest dessert General suggestions Importance of good material Preparation of dried fruit for dessert Molded desserts _Suggestions for flavoring:_ To prepare almond paste Cocoanut flavor Orange and lemon flavor To color sugar Fruit desserts _Recipes:_ Apple dessert Apple meringue dessert. Apple rose cream Apple snow Baked apples with cream Baked sweet apple dessert Bananas in syrup Baked bananas Fresh fruit compote Grape apples Peach cream Prune dessert Desserts made of fruit with grains, bread, etc. _Recipes:_ Apple sandwich Apple sandwich No. 2 Baked apple pudding Barley fruit pudding Barley fig pudding Blackberry cornstarch pudding Cocoanut and cornstarch blancmange Cornstarch blancmange cornstarch with raisins Cornstarch with apples Cornstarch fruit mold Cornstarch fruit mold No. 2 Cracked wheat pudding Cracked wheat pudding No. 2 Farina blancmange Farina fruit mold Fruit pudding Jam pudding Plain fruit pudding or Brown Betty Prune pudding Rice meringue Rice snowball Rice fruit dessert Rice dumpling Rice cream pudding Rice pudding with raisins Red rice mold Rice and fruit dessert Rice and tapioca pudding Rice flour mold Rice and stewed apple dessert Rice and strawberry dessert Stewed fruit pudding Strawberry minute pudding Sweet apple pudding Whortleberry pudding Desserts with tapioca, sago, manioca, and sea moss _Recipes_: Apple tapioca Apple tapioca No. 2 Banana dessert Blackberry tapioca Cherry pudding Fruit tapioca Molded tapioca with fruit Pineapple tapioca Prune and tapioca pudding Tapioca and fig pudding Peach tapioca Tapioca jelly Apple sago pudding Red sago mold Sago fruit pudding Sago pudding Manioca with fruit Raspberry manioca mold Sea moss blancmange Desserts made with gelatin Gelatine an excellent culture medium Dangers in the use of gelatine Quantity to be used _Recipes_: Apples in jelly Apple shape Banana dessert Clear dessert Fruit foam dessert Fruit shape Gelatine custar

GRAVIES AND SAUCES Importance of proper preparation Accuracy of measurement Proportion of material necessary The double boiler for cooking gravies Flavoring of gravies for vegetables Gravies and sauces for vegetables _Recipes:_ Brown sauce Cream and white sauce Celery sauce Egg sauce Pease gravy Tomato gravy Tomato cream gravy Sauces for desserts and puddings _Recipes:_ Almond sauce Caramel sauce Cocoanut sauce Cream sauce Cranberry pudding sauce Custard sauce Egg sauce Egg sauce No. 2 Foamy sauce Fruit cream Fruit sauce Fruit sauce No. 2 Lemon pudding sauce Mock cream Molasses sauce Orange sauce Peach sauce Plain pudding sauce Red Sauce Rose cream Sago sauce Whipped cream sauce Table topics.

BEVERAGES Large quantities of fluid prejudicial to digestion Wholesome beverages The cup that cheers but not inebriates Harmful substances contained in tea Theine Tannin Use of tea a cause of sleeplessness and nervous disorders Tea a stimulant Tea not a food Coffee, cocoa, and chocolate Caffein Adulteration of tea and coffee Substitutes for tea and coffee _Recipes:_ Beet coffee Caramel coffee Caramel coffee No. 2 Caramel coffee No. 3 Caramel coffee No. 4 Mrs. T's caramel coffee Parched grain coffee Wheat, oats, and barley coffee _Recipes for cold beverages:_ Blackberry beverage Fruit beverage Fruit beverage No. 2 Fruit cordial Grape beverage Lemonade Mixed lemonade Oatmeal drink Orangeade Pineapple beverage Pineapple lemonade Pink lemonade Sherbet Tisane Table topics.

MILK, CREAM, AND BUTTER Milk, chemical composition of Proportion of food elements Microscopic examination of milk Casein Casein coagulated by the introduction of acid Spontaneous coagulation or souring of milk Adulteration of milk Quality of milk influenced by the food of the animal Diseased milk Kinds of milk to be avoided Distribution of germs by milk Proper utensils for keeping milk Where to keep milk Dr. Dougall's experiments on the absorbent properties of milk Washing of milk dishes Treatment of milk for cream rising Temperature at which cream rises best Importance of sterilizing milk To sterilize milk for immediate use To sterilize milk to keep Condensed milk Cream, composition of Changes produced by churning Skimmed milk, composition of Buttermilk, composition of Digestibility of cream Sterilized cream Care of milk for producing cream Homemade creamery Butter, the composition of Rancid butter Tests of good butter Flavor and color of butter Artificial butter Test for oleomargarine Butter in ancient times Butter making Best conditions for the rising of cream Upon what the keeping qualities of butter depend Cheese Tyrotoxicon _Recipes_: Hot milk Devonshire or clotted cream Cottage cheese Cottage cheese from buttermilk Cottage cheese from sour milk French butter Shaken milk Emulsified butter Table topics.

EGGS Eggs a concentrated food Composition of the egg How to choose eggs Quality of eggs varied by the food of the fowl Stale eggs Test for eggs How to keep eggs To beat eggs Albumen susceptible to temperature Left-over eggs _Recipes_: Eggs in shell Eggs in sunshine Eggs poached in tomatoes Eggs in cream Poached or dropped eggs Poached eggs with cream sauce Quickly prepared eggs Scrambled eggs Steamed eggs Whirled eggs Omelets _Recipes_: Plain omelets Foam omelets Fancy omelets soft omelets Table topics.

MEATS Character of meat Nutritive value Excrementitious elements Flesh food a stimulant Diseased meats Jewish customs in regard to meat Trichina Tapeworm and other parasites Meat unnecessary for health The excessive use of meat tending to develop the animal propensities Objections to its use Pork Calves' brains and other viscera Meat pies Scallops Pates Comparative nutritious value Variation and flavor Composition and digestibility Selection of meats Preservation of meats Jerked beef Pemmican Preparation and cooking of meat Frozen beef Best methods of cooking Boiling Stewing Steaming Roasting Broiling Beef, economy and adaptability in selection of _Recipes_: Broiled beef Cold meat stew Pan-broiled steak Pan-broiled steak No. 2 Roast beef Smothered beef Vegetables with stewed beef Stewed beef Mutton Cause of Strong flavor of _Recipes_: Boiled leg of mutton Broiled chops Pot roast lamb Roast mutton Stewed mutton Stewed mutton chop Stewed mutton chop No. 2 Veal and lamb Poultry and game To dress poultry and birds To truss a fowl or bird To stuff a fowl or bird _Recipes_: Birds baked in sweet potatoes Boiled fowl Broiled birds Broiled fowl Corn and chicken Pigeons quails and partridges Roast chicken Roast turkey Smothered chicken Steamed chicken Stewed chicken Fish, two classes of Difference in nutritive value Flavor and wholesomeness Poison fish Parasites in fish Fish as a brain food Salted fish Shellfish (Oysters, Clams, Lobsters, Crabs) Not possessed of high nutritive value Natural scavengers Poisonous mussels How to select and prepare fish Frozen fish Methods of cooking _Recipes_: Baked fish Broiled fish Meat soup Preparation of stock Selection of material for stock Quantity of materials needed Uses of scraps Extracting the juice Temperature of the water to be used Correct proportion of water Time required for cooking Straining the stock To remove the fat Simple Stock or broth Compound stock or double broth To clarify soup stock _Recipes_: Asparagus soup Barley rice

FOOD FOR THE SICK Need of care in the preparation of food for the sick What constitutes proper food for the sick Knowledge of dietetics an important factor in the education of every woman No special dishes for all cases Hot buttered toast and rich jellies objectionable The simplest food the best Scrupulous neatness in serving important To coax a capricious appetite A "purple" dinner A "yellow" dinner To facilitate the serving of hot foods Cooking utensils Gruel Long-continued cooking needed Use of the double boiler in the cooking of gruels Gruel strainer _Recipes_: Arrowroot gruel Barley gruel Egg gruel Egg gruel No. 2 Farina gruel Flour gruel Gluten gruel Gluten gruel No. 2 Gluten cream Gluten meal gruel Graham gruel Graham grits gruel Gruel of prepared flour Indian meal gruel Lemon oatmeal gruel Milk oatmeal gruel Milk porridge Oatmeal gruel Oatmeal gruel No. 2 Oatmeal gruel No. 3 Peptonized' gluten gruel Raisin gruel Rice water Preparations of milk Milk diet Advantages of Quantity of milk needed Digestibility of milk _Recipes_: Albumenized milk Hot milk Junket, or curded milk Koumiss Milk and lime water Peptonized milk for infants Beef tea, broths, etc. Nutritive value Testimony of Dr. Austin Flint _Recipes_: Beef extract Beef juice Beef tea Beef tea and eggs Beef broth and oatmeal Bottled beef tea Chicken broth Mutton broth Vegetable broth Vegetable broth No. 2 Mixed vegetable broth _Recipes for Panada_: Broth panada Chicken panada Egg panada Milk panada Raisin panada Grains for the sick _Recipes_: Gluten mush Tomato gluten Tomato gluten No. 2 Meats for the sick Importance of simple preparation _Recipes_: Broiled steak Chicken Chicken jelly Minced chicken Mutton chop Minced steak Scraped steak Eggs for the sick _Recipes_: Floated egg Gluten meal custard Gluten custard Steamed eggs Soft custard Raw egg White of egg White of egg and milk Refreshing drinks and delicacies for the sick Nature's delicacies How to serve Fruit juices _Recipes_: Acorn coffee Almond milk

FOOD FOR THE AGED AND THE VERY YOUNG Requisites of food for the aged Stimulating diet not necessary Flesh food unsuitable Bill of fare Quantity of food for the aged Heavy meals a tax upon digestion Cornaro's testimony Diet for the young Causes of mortality among young children Best artificial food Use of sterilized milk. Difference between cows' milk and human milk Common method of preparing cows' milk Artificial human milk Artificial human milk No. 2 Artificial human milk No. 3 Peptonized milk Mucilaginous food excellent in gastro-enteritis Preparation of food for infants Time required for digestion of artificial food Quantity of food for infants Rules for finding the amount of food needed Table for the feeding of infants Interval between feeding Intervals for feeding at different ages Manner of feeding artificial foods Danger from unclean utensils Diet of older children An abundance of nitrogenous material important Flesh food unnecessary Experiments of Dr. Camman Testimony of Dr. Clouston Candy and similar sweets Eating between meals Education of the appetite Inherited appetites and tendencies Table topics.

FRAGMENTS AND LEFT-OVER FOODS Preserving and utilizing the left-over fragments Precautions to be observed Uses of stale bread To insure perfect preservation of fragments Preparation of zwieback and croutons Left-over grains Left-over vegetables Left-over meats Left-over milk Table topics.

THE ART OF DINING Pleasant accessories essential The dining room Neatness an essential Care of the dining room Furnishings of the dining room Table talk A pleasant custom Table manners Suggestions for table etiquette The table Its appearance and appointments The table an educator in the household A well ordered table an incentive to good manners Ostentation not necessary Setting the table The sub-cover Napkins The center piece Arrangement of dishes "Dishing up" Setting the table over night Warming the dishes The service of meals A capital idea Fruit as the first course at breakfast To keep the food hot A employed General suggestions for waiters Suggestions concerning dinner parties Proper form of invitation Arrangement and adornment of table A pleasing custom The _menu_ card Service for a company dinner Etiquette of dinner parties Table topics.

AFTER MEALTIME Clearing the table Washing the dishes _papier-maché_ tubs Ammonia, uses of Clean dishes not evolved from dirty dishwater Washing all dishes of one kind together Washing milk dishes Uses of the dish mop Cleaning of grain boilers and mush kettles Washing of tin dishes To clean iron ware To wash wooden ware Care of steel knives and forks Draining the dishes Dishcloths and towels To make a dish mop The care of glass and silver To keep table cutlery from rusting To wash trays and Japanned ware Care of the table linen To remove stains To dry table linen To iron table linen Washing colored table linen The garbage Table topics.

A YEAR'S BREAKFASTS AND DINNERS A perplexing problem Requisites for a well arranged _menu_ Suggestions for preparing bills of fare Table of food analyses Fifty-two weeks' breakfasts and dinners Average cost Analysis of various bills of fare Table topics.

A BATCH OF DINNERS Holiday dinners Holiday feasting Holiday dinners opposed to temperance Thanksgiving _menus_ Holiday _menus_ Picnic dinners The lunch basket, provision for Fruit sandwiches Egg sandwiches Picnic biscuit Fig wafers Suitable beverages School lunches Deficiency of food material in the ordinary school lunch Why the after dinner session of school drags wearily Simple lunches desirable Suggestions for putting up the lunch Creamy rice Neatness and daintiness essential The lunch basket Sabbath dinners A needed reform Feasting on the Sabbath, deleterious results of Simple meals for the Sabbath A Sabbath bill of fare Table topics.